Place the arame and soy sauce in a small heatproof bowl, barely cover with boiling water from the kettle and leave to rehydrate, around 30 minutes.
To clean the squid you can do one of two things: the easiest is to get your fishmonger to clean it; otherwise, you’ll need to do it yourself – which is actually quite a nice tactile job. Pull the tentacles and guts from the hood-shaped head in one piece. You’ll notice the eyes on this – cut the tentacles from just below them. Pull the tentacles apart, removing the beak at the same time. (The beak is located in the centre of the tentacles – just squeeze it out and discard.) Put the tentacles in one bowl. Peel the thin membrane from the outside of the head and pull the fins off, then peel these as well. Insert a sharp knife into the head and slice it open – to give you a large triangular flap. Cut this into thin strips like spaghetti. Slice the fins the same size and put in another bowl.
Sauté half the onion rings in a large pot with all but
At the same time, bring a large pot of lightly salted water to the boil and drop in the squid tentacles. Count to 10, then add the sliced head and fins. Give it a stir, count to 5 and then drain through a colander.
Add the squid to the onions and increase heat to moderate. Cook for a minute, stirring frequently. Season and mix in half the lemon juice. Take off the heat.
Add the remaining
Grill or fry the chorizo, without oil, for a minute or so on both sides – it’ll char slightly, but this isn’t a bad thing. Keep warm while you finish the salad. Slice the sugar snaps at an angle and cut the potatoes in half if large.
Mix the beans with the parsley and potatoes, and divide between 4 plates, then lay the chorizo on top. Toss the squid with the drained arame, sugar snaps and reserved lemon juice, and divide this among the plates.
© 2005 Peter Gordon. All rights reserved.